Ingredients: Serves 4 to 6 8 bone-in chicken thighs (or breasts, woo-hoo!), skins removed 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons olive oil 1 medium onion, chopped 1 celery stalk, chopped ½ cup white wine 1 cup chicken stock One 14.5-ounce can crushed tomatoes in thick puree 1 tablespoon honey 1 teaspoon red-wine vinegar 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 tablespoon chopped fresh thyme leaves 1 tablespoon fresh rosemary leaves Hot buttered rice, for serving (optional)	Directions Rinse the chicken thighs, pat dry with a paper towel, and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken, meat-side down first, and turn once, cooking about 4 minutes on each side. Transfer to a plate and reserve. Pour off all but 1 tablespoon of oil from the pan. Add the onion and celery to the skillet, and sauté until tender, about 4 minutes. Add the stock and wine to the pan, and stir, scrapping any brown bits off the bottom of the pan; reduce by half, cooking 7 to 8 minutes. Stir in the tomatoes, honey, vinegar, parsley, thyme, turning to coat, then cover and cook over medium-low heat until the chicken is very tender and pulls easily from the bone, about 40 minutes. Remove the cover, increase the heat to medium, and cook for another 10 to 15 minutes to reduce the sauce. Serve over hot buttered rice, with sauce ladled on top, and garnish with chopped fresh parsley.

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